Cashew Cheese

SERVES 6 TO 8

1 cup raw cashews

1 tablespoon apple cider vinegar

1 tablespoon fresh lemon juice

3 tablespoons nutritional yeast

2 tablespoons olive oil

2 tablespoons hulled sunflower seeds

1 teaspoon sea salt

1 teaspoon dried rosemary

¼ teaspoon freshly cracked black pepper

2 teaspoons honey

Combine the cashews, vinegar, lemon juice, nutritional yeast, olive oil, sunflower seeds, salt, rosemary, pepper, and honey in a food processor and process until smooth. Serve on salads in place of dairy-based cheese. Store in the fridge for up to 5 days.